Egg Yolk Powder Uses: A Guide for Restaurants

What it is

Egg yolk powder is chicken egg yolk with the water removed. Fresh yolk is about half water; the rest is protein, fat and emulsifiers, mainly lecithin. You rehydrate it at a fixed ratio: 1 kg powder + 3–3.5 L water = 4–4.5 kg beaten yolk. No cracking, separating or throwing away whites and shells.

What yolk does in food

Emulsifies: lecithin holds oil and water together, the key to stable mayo and toumia.
Colours: natural pigments give creams and doughs a golden tone.
Adds flavour and browning: yolk fat adds flavour and egg proteins help crusts brown.
Thickens and stabilises: custards and pastry creams set smooth.

Main uses

Mayonnaise, toumia and aioli in shawarma and sandwich shops. In our customers' kitchens, toumia made with egg powder does not split on the grill next to the shawarma and keeps 6 days in the fridge versus about 3 with fresh eggs.
Creamy and sandwich sauces in burger and fast-food restaurants; for a ready burger sauce see Mayonnaise seasoning (5 g per 100 g mayo).
Custard, pastry creams and fillings in bakeries and pastry shops.
Doughs and pastry that need colour and richness.

Yolk or whole egg?

If the recipe needs only yolk, use yolk powder; for omelettes, cakes or pancakes use Whole egg powder.

Storage

Keep the powder dry at room temperature, away from sunlight, no fridge needed. Once rehydrated, treat it like fresh yolk and refrigerate any sauce. 1 kg of powder equals roughly 200–260 large-egg yolks. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to every governorate.